Dried Ceps (Porcini) Mushrooms 100g Bag

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Place the dried ceps in a jug and fill with 1 litre of boiling water, then add the saffron. Stand for 10 minutes.

Porcini mushrooms have such a beautiful earthy, somewhat nutty flavor reminiscent of forest ground, colorful leaves and damp autumn air. Every season we stroll around the woods looking for these beauties. My dad has a radar for them, I swear it’s almost as if he can smell them miles away. He is a natural talent for detecting porcini mushrooms (smile) and even has a special secret place (well, not so secret any more) up in the woods among pine trees, where a different type of porcini grow, with distinct flavor and darker color. Next, make the filling. Heat a large frying pan over a medium-high heat. Add the butter and half the oil. When the fat is bubbling away, add both the soaked and fresh mushrooms, along with the parsley and thyme. Season with salt and pepper. Toss the mushrooms around the pan and cook for 3-4 minutes, until softened. Dollop some creme fraiche on a plate or platter, pile some crisps on top, sprinkle with cep powder and then either finely slice the truffle on top using a mandoline or truffle shaver or grate using a Microplane. Be generous! Uses: Sauté whole flat mushrooms in a little butter and garlic or remove the stalk and stuff and bake.Take a tablespoon of the mixture and drop it on to a tray. Repeat with the rest of the mix, leaving a couple of centimetres between each bhaji. Pronounced 'sheetarky', these mushrooms originated in Japan and Korea and are available fresh or dried. Fresh mushrooms have firm caps and light brown meaty flesh with a pleasant and distinct flavour that lingers on the tongue. They should be plump with curled-under edges. Available all year. To store: Place in a paper bag in the salad drawer of the refrigerator and use by the best before date.To prepare: Rinse thoroughly under cold running water and dry before use. Do not peel. Leave the mushrooms whole or slice as necessary. If baking and stuffing remove the stalk before stuffing. Bake for 25-35 minutes, until the bhajis start to crisp up and brown on top. Remove from the oven – you may need to gently lever them off the foil using a palette knife – and place on a plate alongside some chutney before devouring.

I don’t know if in your country you can easily find ceps and if they are affordable. In France, ceps season in in Autumn, and they are really expensive. However, we can find dried ceps all year long. Jars of dried ceps might seem a budget but you only need a small quantity to flavor a whole dish. If you do a bit of math and look at the cost per serve, you’ll see that this dish is not that expensive. How to make a perfect French purée with a twist Add all but the last spoonful (which may be gritty) of the mushroom liquid to the onion mixture and reduce until it’s almost gone. Combine the onion with the mushrooms, and season. To cook: Fry in butter over a high heat or grill, brushed with olive oil for 5-10 minutes, sprinkled with chopped fresh parsley and garlic. GiganteUses: Serve with scrambled eggs for a tasty breakfast, add to creamy pasta sauces or simply serve on toast. To store: Keep dried porcini in a cool, dry place and consume by the best before date. Once soaked in water use within 2 hours.

Meanwhile, in a large saucepan, heat the olive oil and butter, then add the whole garlic cloves and onions, then sprinkle with the sugar. Sauté for 5 minutes, until the onions are soft. Add the St George’s, morels and horse or button mushrooms and sauté for 2 minutes. Season with a pinch of salt, then add the rice, coating with the mixture and add the wine and lemon. Bring to a high simmer to reduce the liquid.To prepare: Pour 175ml boiling water onto 25g porcini mushrooms and soak for about 15 minutes. Drain the mushrooms, reserving the soaking water, and chop or leave whole as desired. Portabella Fit a large star pastry tip (the width you prefer) into a reusable pastry bag. The dough is quite firm, so it needs to be a reusable bag – if you use a disposable pastry bag, it might tear. While the dough is still warm, pipe the churros onto a tray lined with parchment paper, making the logs about 2cm in length. Make sure the mini churros do not touch each other. If you’re making ahead, freeze them now on the tray.